These deliciously crispy chicken flautas are so satisfying! What’s not to love about seasoned chicken breast rolled up in little tortillas and fried? Top them with pico de gallo, sour cream, and queso fresco for an unforgettable Mexican feast. Originally posted May 3, 2013

Chicken Flautas Recipe
Table of Contents
  1. You will love this Flautas Recipe
  2. What is a Flauta?
  3. Chicken Flauta ingredients
  4. How to make Flautas
  5. How to serve Chicken Flautas
  6. How to store a Flauta
  7. Other great Mexican recipes!
  8. Flautas Recipe Recipe

Eric and I just realized that we’ve been giving Charlotte way too much fluoride. For like a year. We’re supposed to give her a drop…not a dropper full. Parents of the Year Award right here. (I swear there are no instructions on the bottle. The pharmacist just happened to mention it this time.) I wasn’t too worried about it until I looked up “fluoride overdose” and the first hit’s list of symptoms said, “Abdominal pain…abnormal taste…heart attacks…” No big deal, right? You can use this as evidence in court if Charlotte drops dead anytime soon.

(Update: 6 years later Charlotte is alive and well! Though at 8 years old she’s starting to develop a bit of an attitude. Do you think we can blame that on the flouride??)

You will love this Flautas Recipe

Don’t you love it when you deep fry food and then get to smell it in your hair the rest of the day? I just love smelling like a taco truck. Let’s be honest, it’s pretty much always worth dealing with a cloud of oil floating in your vicinity when the perks include doughnuts or churros or these Chicken Flautas. I wear my fried food smell like a badge of honor.

Want to save this recipe?
Just drop your email here and I’ll send it right away! Plus you’ll get new recipes from me every week. Yes please!
a close up shot of chicken flautas.

What is a Flauta?

But what is a flauta? It’s Spanish for flute and these little treats are long, round, and thin just like the musical instrument. I like that name because it makes me think that these small little crispy taquitos are light and airy like flute music rather than fried in oil. Yes, I just keep thinking “light, sweet flute music” as I down my eighth flauta in a row.

Chicken Flauta ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

For the flautas:

  • Onion
  • Garlic
  • Chicken, cooked and shredded (I use rotisserie)
  • Queso fresco (or feta cheese)
  • Corn tortillas

For the pico de gallo:

  • Tomatoes
  • Onion
  • Jalapeno
  • Cilantro
  • Lime

How to make Flautas

I made these for Eric’s birthday last week. And again yesterday. Because sometimes one batch of deep fried deliciousness isn’t enough for one week. Eric used to live in Mexico and got to eat food like this every day. He was so happy I made this I thought he was going to cry into his pico de gallo.

crispy homemade chicken flautas with queso fresco, pico de gallo, and fresh lime.

The great thing about this flautas recipe is that the construction is simple and you use a toothpick to keep from making a mess. The key is to not overstuff the tortillas with the filling. But definitely feel free to overdo the toppings!

Here’s a quick overview of how to make these flautas. For complete instructions, scroll down to the recipe card below.

  1. Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
  2. Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
  3. Soften the tortillas in the microwave until pliable enough that they don’t crack when rolled. Take one tortilla at a time and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
  4. Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.

How to serve Chicken Flautas

Chicken flautas are best served hot and fresh, with pico de gallo, sour cream, avocado or guacamole, and more queso fresco. If you’re making a whole meal of it, here are more of my favorite Mexican-inspired recipes.

Virgin Pina Coladas << start your meal off with tropical flavors (tiny umbrella optional).

Chile Rellenos Casserole <<  is it a meal, a side dish, the best breakfast ever? YES.

Mexican Street Corn Dip << grab some chips, it’s time to dip.

Mexican Cucumber Salad with Cilantro and Lime << so refreshing and cool!

Traditional Tejano Pinto Beans << I can’t get enough of these.

Best Tres Leches Cake << any meal is better when it ends with a slice of this stuff.

Chicken Flauta Toppings

Homemade pico de gallo is my favorite topping for flautas. It’s so fresh and goes perfectly with the warm, crispy tortillas and flavorful chicken. I also love adding sour cream, avocado (or guacamole), and more queso fresco.

a close up shot of homemade chicken flautas with pico de gallo and queso fresco.

How to store a Flauta

Flautas can be stored in the fridge for up to 3 days. Note that they won’t be crispy if you warm them up in the microwave. You can reheat them by frying them a second time, warming them in the air fryer, or heating them in the oven for about 15 minutes at 425.

Eat these! Then go work out!!

Other great Mexican recipes!

Mexican Street Corn Dip (Elote) <<Another favorite of Eric’s that reminds him of his days in Mexico.

Traditional Tejano Carne Guisada (Braised Beef for Tacos) << One of my top recipes of all time!

Traditional Tejano Pinto Beans (Slow Cooker) << Pairs perfectly with the carne guisada above. These beans are a personal favorite!

Mexican Shredded Beef Baked Taquitos from Taste and Tell

Mexican Shrimp from Well Plated

Tex Mex Taco Stuffed Peppers from Spend With Pennies

Facebook | Pinterest | Instagram

logo

Flautas Recipe

5 from 3 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 Servings
The great thing about this flautas recipe is that the construction is simple and you use a toothpick to keep from making a mess! Tasty and simple to make.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced very finely
  • 4 garlic cloves, minced very finely
  • 1 lb rotisserie chicken, cooked and shredded, about 4 cups
  • salt and pepper, to taste
  • garlic powder, to taste if needed
  • onion powder, to taste if needed
  • 2 tablespoons neutral oil
  • 30 corn tortillas
  • 1/4 cup corn starch, or all purpose flour
  • 2 to 4 tablespoons water, enough to make a glue-like paste
  • 1 to 2 cups neutral oil (canola, vegetable, avocado, or peanut), for frying (enough to get 1 inch in your pan)

For the Avocado Sauce

  • 12 ounces salsa verde, homemade or store bought
  • 2 small avocado, or one large
  • 2 teaspoons roasted chicken better than bouillon
  • 1/2 to 1 cup water, to desired thinness
  • salt to taste
  • jalapeno, optional, to taste for more spice
  • lime juice, optional, to taste for more acidity

Other Topping Ideas

Instructions

  • Start by making Pico de Gallo if you're making yours fresh vs store bought. Let it sit in the refrigerator until it is time to serve the flautas.
  • Make Avocado Sauce: In a blender, add 12 ounces of salsa verde (homemade or store bought), 2 small peeled and pitted avocados, 2 teaspoons of roasted chicken better than bouillon, and 1/2 cup water. Blend for 30-60 seconds until it makes a cohesive sauce. Taste the sauce and see if you want to add any salt, pepper, heat (jalapeno), or lime. Blend again. Check the consistency. If you like it really thick like a dip, then it's probably done. I like mine more of a dressing consistency, so I added another 1/2 cup of water (so 1 cup total).
  • Chicken Filling: Chop the onion very finely and crush and mince 4 cloves of garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5-8 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken> Rotisserie chicken often has seasonings added, but test a bite and see if you want to add any salt, pepper, garlic powder, onion powder (or any other seasonings you like) to taste. When the chicken is warm, remove from heat.
  • Prep tortillas: Grab a small bowl and a small plate. Pour 2 tablespoons of oil into the bowl. Set out your tortillas, then dip your fingers on one hand into the oil and rub the oil all over both sides of the tortilla. It doesn't need to get super wet, but make sure both sides glisten with the sheen of oil. Set the tortilla on the plate, and continue with the remaining tortillas. Cover the tortillas with a damp paper towel and microwave for one minute. Pull them out and check one. You want them to be pliable enough that they don't crack when rolled. If they are still a bit stiff, keep heating in the microwave in 20 second increments until soft but not too hot they start to fall apart.
  • Tortilla Glue: Instead of messing with toothpicks (which you can totally do if you prefer!), get ready to glue your flautas shut. In a small bowl, add 1/4 cup of cornstarch of all purpose flour. Add 2 tablespoons of water and stir. It will be hard at first! Keep adding in small amounts of water until you get an Elmer's glue consistency.
  • Prep oil: Using a high sided skillet, add enough frying oil that when you add the flautas the oil will reach about half way up their sides, about 1/2 inch. I used a 10 inch skillet and about 2 cups of oil. Set the burner to medium low.
  • Assemble Flautas: Take one tortilla at a time (keep the rest covered!) and place a large spoonful, about 2 tablespoons, of the chicken on the quarter of the tortilla closest to you. Tuck the edge of the tortilla around the filling, then roll tightly away from you to make a neat cylinder, leaving about 1/2" -1" of tortilla at the end. Using a pastry brush or a spoon, carefully brush or spread some of the cornstarch or flour paste onto the tortilla. Finish the roll, then place the flauta seam side down on a baking sheet. Fill and roll the remaining tortillas. Because they're covered in oil they shouldn't dry out, but if you're worried about it you can cover the finished flautas with plastic wrap, adding each newly rolled one underneath until you're finished.
  • Fry: Once you're ready to fry, use an instant read thermometer to check the temperature of your oil. You want it to be about 175 degrees to start with, so adjust your burner to get the heat where you need it. Place a cooling rack on a baking sheet in the oven and set your oven to its lowest setting (mine is 170 degrees). Carefully add the flautas to the hot oil a few at a time, seam side down and fry for 1-2 minutes until golden. Flip the flautas with tongs and cook for another 1-2 minutes until golden on the other side. Set the finished flautas on the cooling rack set over the baking sheet. The oven will keep the flautas warm and crisp until it's time to serve.
  • Serve: On a plate, add several flautas. Drizzle the Mexican Crema and the avocado sauce as liberally as you like all of the top of them. Add pico de gallo, shredded lettuce if desired, and crumbled cotija cheese. I like to shove these in my face til I'm completely full, but these would also be great served with some Mexican Rice and Tejano Beans on the side!!
  • Store: Add cooled leftovers covered in the fridge for up to 3 days. Reheat in an air fryer, the oven, or a toaster oven. To freeze, freeze uncooked OR cooled, fried flautas in a single layer on a baking sheet for 30 minutes. Transfer to a ziplock bag and keep in freezer for 2-3 months. Fry frozen flautas as instructed in step 8, adding a few minutes per side.

Nutrition

Serving: 1flauta | Calories: 444kcal | Carbohydrates: 45g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Potassium: 569mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1136IU | Vitamin C: 28mg | Calcium: 253mg | Iron: 2mg
Course: Main Course
Cuisine: Mexican
Calories: 444
Keyword: chicken, Flautas
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , , , ,

You May Also Like...

Comments

  1. I’ve never thought about making taquitos or flautas at home. When I worked at the University there was an authentic Mexican restaurant very close that served these as the Wednesday special and I made sure I only went there on Wednesdays for lunch hour. I made these tonight and I smell like a taquito but they were perfect, with guacamole and your pico they were just like the restaurant! Thanks very much for another great recipe.

    1. I’m so glad you liked them Cammie! They are so worth the shower right? :) I’m seriously jealous of your taquito Wednesday restaurant. I so wish I had a taco truck on my block! I would turn into a Karen-balloon, but I would be so happy!! :)

  2. Good to know that my use of flour tortillas won’t be frowned on when I make this delicious-looking dish! The real question is, what time zone is your website in? The times of the comments above seem wildly off… (It’s 3:15 PDT now)

  3. Actually there is a difference. Taquitos are with corn tortillas and Flautas are with flour. But that’s the only difference. I want to eat these right now. Sigh. But my salad for lunch today was awesome so I don’t need delicious cheese, meat, and tortillas, all deep fried. Wait, what?

    1. Whaaaaaat? Dang look at me and my lame info on Mexican food. The Mexican cookbook that I made these from call them flautas, and call for corn tortillas. Well whatever. Flour or corn, these are still going to be amazing.

      1. Hi Karen! Your flautas turned out great! :D I love the pictures, too!

        I agree with you and your cookbook that these are indeed flautas.

        Calling these tacos flautas vs taquitos is regional. My family is from northern Mexico and we always call tacos flautas when they are rolled and fried, and only ever made them from corn tortillas. I’ve also never used the term taquitos to specify a kind of taco, as it is a diminutive of the word and said inconsequentially, as one might use the word burger for hamburger.

        I never had a fried taco made with flour tortillas until I had them from frozen. :)

        1. Ha! Maybe using flour tortillas is an American thing :) I’m so glad you commented and can bring us your authentic flauta wisdom! Thanks Ana!

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.